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Effect of extrusion parameters on selected properties of wheat and hulless barley extruded flour (CROSBI ID 667667)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa

Grec, Marijana ; Babić, Jurislav ; Jozinović, Antun ; Ačkar, Đurđica ; Miličević, Borislav ; Panak Balentić, Jelena ; Gryszkin, Artur ; Horvat, Daniela ; Šubarić, Drago Effect of extrusion parameters on selected properties of wheat and hulless barley extruded flour // Book of Abstracts of the 11th International Scientific and Professional Conference „With food to health“ / Jerković, Igor ; Šubarić, Drago ; Jašić, Midhat (ur.). Split : Osijek : Tuzla: Kemijsko-tehnološki fakultet Sveučilišta u Splitu ; Prehrambeno-tehnološki fakultet Sveučilišta u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2018. str. 96-96

Podaci o odgovornosti

Grec, Marijana ; Babić, Jurislav ; Jozinović, Antun ; Ačkar, Đurđica ; Miličević, Borislav ; Panak Balentić, Jelena ; Gryszkin, Artur ; Horvat, Daniela ; Šubarić, Drago

engleski

Effect of extrusion parameters on selected properties of wheat and hulless barley extruded flour

Wheat flours, Kraljica and Olimpija, and hulless barley flours, Mandatar and Osvit, were extruded in a single screw extruder at 25, 30 and 35% moisture level and extrusion die head temperature of 90, 100 and 110 °C. The effects of extrusion conditions on water absorption (WAI) and solubility (WSI) indices, and colour parameters were determined. The extrusion process significantly increased water absorption of flours , with the highest values of WAI obtained at higher moisture content and higher die head temperature. The higher moisture content led to the hgiher values of WSI for both wheats with the highest values obtained at 35% moisture content and 110 °C. Both barley extruded flours showed minor decreases in WSI compared to the native flours, with higher WSI values for the higher moisture content. All colour parameters were significantly affected by the extrusion process. The total colour change parameter (∆E) had the lowest values for flours extruded at lowest moisture content. The results suggest that extrusion of wheat and barley flours allows modifying flour features and might be an alternative to obtain flours with different functionality, depending on the extrusion conditions.

cereal flour ; extrusion , water asorption ; solubility ; colour

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Podaci o prilogu

96-96.

2018.

objavljeno

Podaci o matičnoj publikaciji

Book of Abstracts of the 11th International Scientific and Professional Conference „With food to health“

Jerković, Igor ; Šubarić, Drago ; Jašić, Midhat

Split : Osijek : Tuzla: Kemijsko-tehnološki fakultet Sveučilišta u Splitu ; Prehrambeno-tehnološki fakultet Sveučilišta u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli

978-953-7005-58-0

2232-9536

Podaci o skupu

11th International Scientific and Professional Conference „With food to health“ = 11. međunarodni znanstveno-stručni skup Hranom do zdravlja

poster

18.10.2018-19.10.2018

Split, Hrvatska

Povezanost rada

Biotehnologija, Prehrambena tehnologija